Salmon quiche is a hearty, savory dish that combines the richness of salmon with creamy filling and a crisp crust. This version uses canned natural salmon, shrimp, onion, and asparagus to create a balanced texture and flavor profile that works beautifully as a brunch centerpiece or a light dinner. The result is a sliceable quiche with a delicate, custard-like interior and a lightly browned top. (Source: culinary guidance and home kitchen practice)
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- 1 shortcrust pastry
- 2 cans of natural salmon
- 160g. frozen shrimp
- 80g. onion
- 80g. fine green asparagus
- 200 ml. baking cream
- 2 free range eggs
- Salt
- Black pepper
- extra virgin olive oil
- Place the dough into a 22-24 cm mold. Cut off excess baking paper and gently press it to fit the dish, creating an even base for the filling.
- To prevent air bubbles, pierce the dough with a fork and bake in a preheated oven at 200°C for about 5 minutes, then remove and reserve.
- In a skillet, sauté the chopped onion and asparagus with a splash of oil until they begin to soften and release their aroma. Set the mixture aside.
- In another skillet, lightly sauté the shrimp in a little oil just until they start to pink and any excess moisture evaporates. This concentrates their flavor.
- In a bowl, whisk the eggs until smooth. Add the cream, a pinch of salt, a touch of pepper, and fold in the onion and asparagus mixture along with the shrimp and natural salmon. Mix gently to combine without overworking the filling.
- Pour the mixture into the prepared dough, spreading evenly across the surface so every bite has a bit of everything.
- Bake at 180°C for about 20 minutes, or until the top turns lightly golden and the center set. Allow to rest briefly before slicing and serving.
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